Shellfish molee
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crabsticks, prawns -=OR=- |
| Other shellfish | ||
| 3 | Chillies, fresh or dried | |
| 2 | ounces | Fat |
| 1 | large | Onion |
| 6 | slices | Ginger (thin) |
| 4 | Cloves garlic | |
| ½ | teaspoon | Turmeric |
| 10 | fluid ounce | Thick coconut milk |
| 1 | teaspoon | Salt |
Directions
Chop the onion and garlic and fry in the fat (ghee or vegetable oil) until golden brown. Cut chillies lengthways, then in half. Add turmeric, ginger, coconut milk and the chillies. Simmer 10 minutes then add the salt. Then mix in as much shellfish as will be covered by the amount of curried sauce and cook gently for 10 minutes more.
The pan MUST NOT be covered during cooking - the coconut milk will curdle if you do.
You can use any shellfish (crustacean) you like, crabsticks, lobster, crayfish, shrimps, prawns etc. You can also make a fish molee by substituting a white fish and poaching just long enough for the fish to be done.
Submitted By MICHELLE BRUCE On 04-01-95